Crock Pot: French Dip / Philly...
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| Recipe Rating: | |
| Categories: | Beef, French, Quick & Easy |
| Collections: | Crock Pot Faves |
| Serves: | 6 to 8 |
| Prep Time: | |
| Cook Time: |
Ingredients
| SORRY FOLKS I DON'T MEASURE... | |
| seasoning salt | |
| garlic powder | |
| black pepper | |
| emeril's essentials... | |
| 1 pkg | lipton onion soup mix |
| 2 box | 48 oz beef broth |
| 1 | roast (use a good cut) shoulder 3+ lbs. |
| 16 oz | beer of choice |
| good french bread...enough for 6-8 sandwiches | |
| EXTRAS | |
| 1 medium | onion |
| 1 small | bell pepper |
| swiss cheese | |
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Gordon SavellWell SeasonedMobile, AL (pop. 195,111)CookingDadMember Since Feb 2010Comments from the Test Kitchen:
This beef is so very tender, and the seasoning make this absolutely delectable! I used "just a pinch" of each of the listed spices... but season to your taste. Next time I may try caramelizing the onions and green pepper to add even MORE flavor to the sandwich. Yum!!
Directions
Now I have an oval crock pot...not sure of the size so you will have to judge if you have a smaller one.Put roast in crock pot...use a good coat of all the seasonings listed.
Add lipton onion soup mix...
Add a beer (I use a Bud)*** can use 2 if you like.
Add 2 boxes of beef broth
***roast should be covered completely.
Turn crock pot on low/med and go to work.
Cook 4-6 hrs till falling apart. Could be longer according to how your crock cooks.Now I shred mine with a fork...Get a chunk to fill sandwich and shred. If you like bread can be toasted...use juice for a dip. YUM!
Now this is the way I prefer...
I get my chunk shredded then slice onion and bell pepper very very thin. Use some juice and saute on stove...add swiss cheese and toast then use juice to dip...EVEN MORE YUM!!!
Comments
1-12 of 89 comments
Terrie Hoelscher
Blessed1
Terrie Hoelscher [Blessed1] has shared this recipe with discussion group:
CROCK POT RECIPES
CROCK POT RECIPES
Linda Mericle
bakermom2
Mar 21, 2012
this sounds womderful! I just thawed out some beef stew meat and was not in the mood for beef stew. I will modify this recipe, do this on the stove, slow and low, (not enough meat for my large crockpot). Then shred it up a bit when done. I even have onions and a pepper in the frige. Maybe I will whip up some homemade buns to put it on...can't wait.
Jeriann Marks
markit
Mar 21, 2012
This sounds like a great recipe. A Keeper. I always carmelize my onions, especially in French Onion Soups. I have found the best way to do this is after the onions are sliced very thin and saute'd in real butter til just starting to tenderize and then popping them in a very low oven 175-200 and let them cook all night. I used to make soups for a Bakery/Restaurant and found not only was there a great flavor but the onions were truly carmelized without spending so much time waiting for them to get done.
Sandra Houtz
SandraHoutz
Mar 21, 2012
I have a question ... when you say Emmeril Essentials as a spice ... just which one are your referring to? I'm not sure about that one ... oh yeah and I don't measure either! lol ... I just bought some really nice cuts of chuck that I think would work perfect in this ... also, can you sub something for the beer? We don't drink ...
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